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Caramel Fudge Cake Recipe

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This recipe for Caramel Fudge Cake is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (181/4- or 181/2-ounce) package chocolate cake mix
1 (14-ounce) package Eagle Brand Caramels, unwrapped
1/2 cup margarine or butter
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 cup coarsely chopped pecans
Directions:
Directions:
Preheat oven to 350° Prepare cake mix as package directs. Pour 2 cups batter into greased 13x9-inch baking pan; bake 15 minutes. Meanwhile, in heavy saucepan, over low heat, melt caramels and margarine with sweetened condensed milk, stirring until smooth. Spread evenly over cake; spread remaining cake batter over caramel mixture. Top with nuts. Return to oven; bake 30 to 35 minutes longer or until cake springs back when lightly touched. Cool. Garnish as desired.

 

 

 

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